Japanese Salmon Ramen Recipes

JAPANESE SALMON RAMEN

Japanese Salmon Ramen image

Make and share this Japanese Salmon Ramen recipe from Food.com.

Provided by TattooedMamaof2

Categories Spinach

Time 2h

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs salmon fillets, skinned and boned
coarse salt & freshly ground black pepper
5 tablespoons teriyaki marinade, store-bought
vegetable oil, for rubbing
2 tablespoons red wine vinegar
1/4 cup sweet chili sauce
6 tablespoons asian fish sauce
3 tablespoons fresh ginger, finely grated
1 lb soba noodles
1 tablespoon instant bouillon granules
1/2 cup scallion, white parts cut into 1-inch pieces, greens thinly sliced
1 1/2 cups Baby Spinach
1 tablespoon sesame seeds, toasted

Steps:

Season salmon with salt and pepper. Transfer to a ziploc bag. Add teriyaki marinade; gently toss to coat. Refrigerate at least 1 hour, up to 4.
Make the dressing: Whisk together vinegar, chili sauce, fish sauce and ginger in a small bowl; set aside.
Bring a large pot of water to a boil. Add the noodles and cook to package directions. Drain and rinse under cool water to stop cooking. Set aside.
Remove salmon from marinade and rub with oil; reserve marinade. Heat a large nonstick skillet over medium-high until hot. Add salmon; cook, flipping once, until dark brown, about 3 minutes per side for medium-rare. Add about half of the reserved marinade during last minute of cooking, flip salmon to coat. Transfer to a plate. Let stand 5 minutes then flake into large chunks.
Bring 6 cups of water to a boil in a large pot. Stir in boullion powder and white parts of the scallion. Reduce to a simmer, and cook 3 minutes. Set aside.
To serve, divide noodles among 6 serving bowls; ladle some broth over noodles. Divide salmon and spinach among bowls. Drizzle with dressing; sprinkle with sesame seeds and greens of scallions. Serve immediately.

Nutrition Facts : Calories 433.1, Fat 5.7, SaturatedFat 1, Cholesterol 59.9, Sodium 2716.9, Carbohydrate 63.1, Fiber 0.9, Sugar 3.1, Protein 36.5

TERIYAKI SALMON NOODLES

Teriyaki Salmon Noodles image

Recipe video above. Here's a great quick noodle recipe that's got everything you want for a meal. It's got carbs, veg and protein. It's quick. It's one-pan. It's easy. And it's super tasty!! This is also a delicious dish that can wring two generous meal servings from just one piece of salmon. An economical tip! :)

Provided by Nagi

Categories Mains

Number Of Ingredients 10

Ingredients

2 tbsp oil ((veg or canola))
250 g / 8 oz salmon fillet ((s), skinless, sliced into 2cm / 0.7" strips (lengthwise, Note 1))
2 instant noodle / ramen noodle cakes ((discard seasoning packs) (Note 2 other noodles))
1/2 onion (, cut into 1cm / 0.3" slices)
1 garlic clove (, finely minced)
1 small bunch Chinese broccoli ((gai lan), cut into 5 cm / 2" lengths, leaves separated from stem (Note 3))
2 1/2 tbsp soy sauce (, light or all-purpose (Note 4))
2 tbsp mirin ((Note 5))
2 tbsp cooking sake ((Note 5))
1 tsp white sugar

Steps:

Teriyaki Sauce: Mix the ingredients in a small bowl until the sugar is dissolved.
Coat salmon with 1 tablespoon of Teriyaki Sauce in a bowl, then set aside while you cook the noodles. (No need to marinate)
Cook your noodles per the packet directions. Drain, briefly rinse under tap water then set aside.
Cook salmon: Heat 1/2 tablespoon oil in a large non-stick pan over high heat. Cook the salmon for 1 1/2 minutes on each side or until golden, then remove to a plate. Pour any remaining sauce in the skillet over the salmon.
Cook aromatics: Roughly clean the pan with a paper towel then return to the stove, still on high heat. Heat 1 tablespoon of the remaining oil and cook the onion and garlic for 30 seconds. Add Chinese broccoli stems and cook for 1 minute.
Noodles & sauce: Add noodles and half the Sauce. Toss for 2 minutes until the Sauce is absorbed. Add the remaining Sauce and toss to disperse. Then spread the noodles out in the pan, cook for 30 seconds un-disturbed. Repeat again 3 to 4 times (~3 min total) - a trick for nice caramelisation on the noodles (which = flavour!).
Leafy greens: Drizzle the remaining 1/2 tablespoon oil around the side of the pan, then add the Chinese broccoli leaves. Toss for a further 1 1/2 minutes or until the leaves wilt.
Add back salmon: Remove pan from stove. Place salmon on top, break into large chunks then toss through.
Serve: Divide between bowls and serve immediately!

Nutrition Facts : Calories 683 kcal, Carbohydrate 66 g, Protein 34 g, Fat 30 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 61 mg, Sodium 3115 mg, Fiber 3 g, Sugar 10 g, UnsaturatedFat 21 g, ServingSize 1 serving

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